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Potato soup with cheesy croutons

recipe, soup, vegetables

Ingredients 8
Servings 4
Time 10 min


  • 800
    floury potatoes
  • 1
    vegetable or chicken stock
  • 1
  • Sea salt and black pepper
  • 4
    slices French bread, toasted
  • 60
    Gruyère cheese, grated
  • Fresh thyme, to garnish


20 min
Peel the potatoes and cut into cubes. Place in a pot and cover with the stock, bring to a simmer and simmer until the potatoes are almost crumbly and completely broken up.

Remove from heat; blitz with a handheld blender until smooth. Add the cream and return to heat, bring to a gentle simmer and cook for 5 min. Season.

For the croutons:

Preheat the oven grill.

Sprinkle cheese onto the toast and grill until melted.

To serve:

Ladle soup into preheated bowls and serve topped with croutons and fresh thyme.

Recipe reprinted with permission of Fairlady. To see more recipes, please click here.
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